Jalapeno Poppers

Spicy, Crunchy, Cheesy Treats!

Black Beans with Ham Hock

A Twist on the Traditional Soup Bean Recipe!

Beef Tenderloin with Shallot Congnac Sauce

Prime Beef Tenderloin with a Creamy Shallot Congnac Sauce

Apple Date Chutney

Apple Date Chutney, Great to Serve as a Party Spread!

Heavenly Angel Food Cake

Angel Food Cake with Berries and Honey Greek Yogurt


Chicken Chorizo Paella with Shrimp

Chicken Chorizo Paella with Shrimp
Traditionally paella was cooked over a blazing wood fire, which makes it a perfect dish to cook on the grill.
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  1. ½ C. extra virgin olive oil
  2. 2 lbs. chicken drumsticks
  3. ¾ lbs. Spanish chorizo, sliced
  4. 2 small bell peppers, small dice
  5. 1 small yellow onion, small dice
  6. 4 cloves garlic, minced
  7. ¾ C. parsley, chopped
  8. ½ can fire roasted tomatoes (8 oz.)
  9. 2 Tbsp. kosher salt
  10. 2 C. rice
  11. 2 C. water
  12. 3 C. chicken stock
  13. 2 tsp. smoked paprika
  14. Pinch of saffron
  15. 1/2 lb. large prawns (Optional)**
  1. Add olive oil and preheat paella pan over high heat 2-3 minutes.
  2. Place drumsticks into hot oil and sear thoroughly on all sides approximately 8-10 minutes. Remove chicken from pan and set aside.
  3. Add onion, bell peppers, and sauté until vegetables are soft.
  4. Add parsley and garlic and sauté another 1-2 minutes until fragrant.
  5. Add water, chicken stock, paprika, roasted tomatoes, saffron and rice then stir thoroughly to combine.
  6. Bring mixture back to a rapid simmer, add chicken and reduce to a gentle simmer over one burner on low flame.
  7. Cook uncovered 25-35 minutes (adding shrimp to the pan halfway through) until rice absorbs liquid and chicken is cooked.
  8. Finish with high flame for 60-90 seconds to crisp the rice on the bottom of the pan.
  9. Rest paella 2-3 minutes before serving.
  1. Serves a crowd!
Cooks Recipes http://recipe.cookswarehouse.com/

Grilled Romaine with Maytag Blue Cheese

Grilled Romaine with Maytag Blue Cheese
Serves 2
If you’ve never grilled a salad before, you have to try this!
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  1. 1 package hearts of romaine lettuce
  2. Olive oil
  3. Kosher salt
  4. Black pepper, freshly ground
  5. Red wine vinaigrette
  6. Maytag Blue Cheese
  1. Set the EGG for direct cooking, without the convEGGtor and stabilize at 400°F/204°C.
  2. Rinse romaine and cut in half lengthwise, leaving the base of the romaine to hold leaves together while grilling. Drizzle the inside of the romaine with olive oil then lightly sprinkle the inside with salt and pepper. Grill the romaine cut side down for about 2-3 minutes. Remove from grill. Add blue cheese crumbs. Top with your favorite vinaigrette.
  1. Courtesy of Big Green Egg®
Cooks Recipes http://recipe.cookswarehouse.com/

Hot Dog Sliders with Vidalia Peach Salsa and Sweet Chili Mustard

Hot Dog Sliders with Vidalia Peach Salsa and Sweet Chili Mustard
Serves 6
A fun spin on sliders, these hot dog sliders with Vidalia peach salsa and sweet mustard are sure to sweeten up your next barbecue!
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  1. 1 small Vidalia onion, chopped
  2. 2 peaches, pitted and chopped
  3. 1 fresh red chili pepper, seeded and minced
  4. 1 tsp. lime juice
  5. 2 Tbsp. chopped cilantro
  6. 3 wieners
  7. 6 dinner or Hawaiian rolls
  8. 3 Tbsp. yellow mustard
  9. 1 Tbsp. honey
  10. 1 tsp. chili powder
  1. Preheat grill to medium-high heat. In a medium bowl combine Vidalia onion, peaches, chili pepper, lime juice and cilantro.
  2. In a small bowl combine mustard, honey and chili powder.
  3. Cut each wiener in half widthwise to create 6 mini wieners. Split each mini wiener in half lengthwise, not cutting all the way through.
  4. Grill wieners over direct heat, flipping occasionally, until browned, 9-12 minutes.
  5. Split rolls through the middle but not all the way through. Spread each bun with 2 teaspoons of mustard mixture. Top with a wiener, split side up. Fill the split in the wiener with Vidalia Peach Salsa.
Cooks Recipes http://recipe.cookswarehouse.com/